Roasted Squash, Onion and Fennel Toss

Author: Canadian Living

This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.

  • Portion size 8 servings

Ingredients

  • 1 butternut squash peeled
  • 1 fennel bulb trimmed ( or 6 tender stalks of celery)
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)

Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 163 mg
  • Protein 2 g
  • Calories 90.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 15 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 56.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Squash, Onion and Fennel Toss